Fish Head Noodles
This milky white broth is a famous go-to dish in food stalls around Singapore. Light yet tasty, perfect for any weather and occasion!
Let's start cooking!
Step 1 - Coat fish in flour
- In a bowl, combine tapioca flour, rice flour and 1 Tbsp salt. Coat batang fish slices evenly in the flour mixture.
Step 2 - Fry fish
- In a pot on medium-high heat, heat up enough vegetable oil for deep-frying. When oil is hot (about 180°C), deep-fry the batang fish slices until crispy, for about 2 to 3 minutes. Drain fried fish on a paper towel-lined plate and set aside
Step 3 - Blanch rice noodles
- In a large pot of boiling water, blanch rice noodles for 20 seconds. Drain well and set aside.
Step 4 - Make broth
- In a pot over medium heat, heat chicken stock with sliced fresh ginger until it boils
- When boiling, add in evaporated milk, 1 Tbsp fish sauce, 1 Tbsp rice wine, pickled mustard greens, pickled plums and baby bok choy
- Bring to a boil and add in tomatoes and ½ of the fried fish slices then reduce heat to medium-low and simmer for 15 minutes
You can store leftover broth in an airtight container and freeze. It will last for 1 month
Step 5 - Transfer soup to bowl
- Place blanched noodles in a bowl. Ladle hot broth over the noodles and arrange the tomatoes, pickled mustard greens, baby bok choy and all of the fish slices on top.
Add ginger slices to the soup or finely shredded ginger when serving to remove the fishy taste
Plate and serve!
Garnish with fried shallots.